Lv11
40 积分 2024-08-09 加入
Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar
6小时前
待确认
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
1个月前
已完结
Synthetic biology for the food industry: advances and challenges
1个月前
已完结
Microbial Utilization of Next-Generation Feedstocks for the Biomanufacturing of Value-Added Chemicals and Food Ingredients
1个月前
已完结
Cytotoxicity assessment and antimicrobial effects of cell-free supernatants from probiotic lactic acid bacteria and yeast against multi-drug resistant Escherichia coli
1个月前
已完结
A marine lipopeptides-producing Bacillus amyloliquefaciens HY2-1 with a broad-spectrum antifungal and antibacterial activity and its fermentation kinetics study
1个月前
已完结
Anti-fungal effects of lactic acid bacteria from pickles on the growth and sterigmatocystin production of Aspergillus versicolor
1个月前
已完结
Mining and characterization of novel antimicrobial peptides from the large-scale microbiome of Shanxi aged vinegar based on metagenomics, molecular dynamics simulations and mechanism validation
2个月前
已完结
Identifying and characterization of novel broad-spectrum bacteriocins from the Shanxi aged vinegar microbiome: Machine learning, molecular simulation, and activity validation
2个月前
已完结
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